Page 57 - FHM - Australia (December 2019)

GINGERBREAD FRENCH
TOAST BREAKFAST

BAKE

Prep time: 5min
Cooking time: 1h15min
Servings: 4

Ingredients

• 2.5oz (1.2kg) 100% rye bread
Egg mixture
• 3 eggs
• 5oz (150ml) unsweetened almond milk
• 6 tbsp raw honey
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
Pour-over sauce
• 5oz (150g) almond butter
• 5oz (150ml) unsweetened almond milk
• 2 tsp caramel essence
• 1/2 tsp salt
• 3 tbsp honey

Sprinkle with cinnamon and ginger and a handful of
hazelnuts . Refrigerate overnight

Instructions

Prepare a rectangular baking dish with a nonstick
spray.
Then start preparing the egg mixture.

Make use of a medium-sized mixing bowl, whisk
the eggs and then add the other ingredients and
whisk together to mix well.

Pour a bit of egg mixture into the baking dish to
form a base.

Arrange 1 layer of bread and pour the egg
mixture over, repeat with layers till the baking
dish is full.

Mix the pour-over sauce.

Pour over the top layer of bread.
Sprinkle with cinnamon, ginger and hazelnuts
and place in the fridge overnight.

Bake the next morning.

Preheat oven on 360F (180C).

Bake for 25 to 30 minutes.
Serve warm with a cup of coffee and enjoy.